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Colatura Di Alici

Colatura Di Alici

Colatura is made by layering fresh anchovies in salt and allowing them to slowly ferment over several months
This process causes an amber-colored fish sauce to exude from the anchovies
The sauce is extracted and aged in wood barrels for up to a year, intensifying the flavor
The final product is a translucent, amber brown colored liquid with a strong, fishy aroma
It has an intense umami flavor similar to Asian fish sauce, but more refined
Colatura di alici originated from ancient Roman fish sauce called garum
It's produced primarily in one small Italian town called Cetara on the Amalfi Coast
Used sparingly to accentuate flavors in pastas, seafood dishes, vegetable sides, and more

Only 3 left in stock